Georgetown resident Tom Reichmann send along this month’s recipe with this note: “Paw-Paw was my grandfather, and every fall he used to cook brisket in the oven, not in a smoker. We served it at family reunions and other gatherings, and everyone loved it. He said he got the recipe from his father, who homesteaded near Taylor. We updated the recipe with Liquid Smoke, but otherwise it’s the same it’s always been.”
§ 10 pounds beef brisket
§ 2 cans beef consommé
§ 1/2 cup lemon juice
§ 1-1/2 cup soy sauce
§ 5 cloves chopped garlic
§ 2 tablespoons Liquid Smoke
Combine first five ingredients in large roasting pan (a disposable pan is just fine). Place brisket in the marinade, fat side up. Cover tightly with foil. Marinate in refrigerator for 24-48 hours. When ready to cook, place pan covered in foil into a 300-degree oven. Cook brisket for approximately 40 minutes per pound.
When fork-tender, transfer whole brisket to a cutting board. Slice against the grain and place slices back into the cooking liquid. Serve immediately, spooning juice over the slices.
Barbeque sauce may be used, if preferred.
You may store pan in fridge for up to two days or freeze for use at a later date. If fat collects and hardens at the top, remove and discard.
Brisket is great with potatoes, mashed or in a potato salad. Serve with a salad and pie and you’ve got yourself an All-American winner. Brisket is also great on a sandwich with melted cheese.